Double-Layer Crinkle Brownie Cookies

A rich, fudgy brownie cookie wrapped in a thin layer of buttery cookie dough. Soft inside, lightly crispy outside, with natural cracks on the surface. This recipe makes about 9 cookies.

Microwave

Whisk

Mixing bowls

Rubber spatula

Fine mesh sieve

Measuring spoons

Kitchen scale

Plastic wrap

Rolling pin

Baking sheet

Parchment paper

Oven

Brownie Cookie Dough (Inner Layer)

2.8 oz Dark chocolate

1 Tbsp + 2½ tsp Unsalted butter

½ large egg Whole egg

2 Tbsp + 1 tsp Brown sugar (packed)

¼ tsp Salt

1½ Tbsp Mayonnaise

½ tsp Vanilla extract

¼ tsp Baking powder

2 Tbsp All-purpose flour

Butter Cookie Dough (Outer Layer)

3 Tbsp + 1 tsp Unsalted butter, softened

2 Tbsp Granulated sugar

2½ tsp Whole egg (beaten)

½ cup + 1 Tbsp All-purpose flour

2 Tbsp Milk powder (optional)

Place the chocolate and butter in a microwave-safe bowl. Microwave for 30 seconds, remove and stir; microwave for 10 seconds, stir; repeat as needed. Stop once smooth. Do not microwave for a long continuous time—chocolate burns easily and may separate from the butter. Set aside to cool slightly.

In a bowl, whisk together the egg, brown sugar, and salt until the mixture becomes lighter in color and slightly thickened.

Add the melted chocolate-butter mixture to the egg mixture. Mix in mayonnaise and vanilla extract. Sift in baking powder and flour, then gently fold until just combined. Cover and place in the freezer for 30 minutes to firm up.

Lightly beat the softened butter until smooth. Add granulated sugar and mix briefly. Add beaten egg and mix until incorporated. Add flour and milk powder (if using), and mix just until combined. This dough will look crumbly, similar to pie dough. That is normal; do not overmix. Wrap in plastic wrap, flatten, and refrigerate.

Scoop 1½ Tbsp brownie dough

Scoop 1 Tbsp butter cookie dough

Flatten the butter dough between two sheets of plastic wrap using your palm and a rolling pin. Place the brownie dough in the center. If the butter dough does not fully cover the brownie dough, gently push and stretch it with your fingers until sealed. Roll into a ball, then lightly press with your palm to flatten.

If shaping takes time, keep the brownie dough in the freezer to maintain firmness. The butter cookie layer is optional; the brownie dough alone can be baked under the same conditions.

320°F

18 minutes

Bake until the surface cracks naturally and the edges are set.